Thursday, June 23, 2011

Green chutney

GREEN CHUTNEY


Ingredients:
Coriander leaves – 1 cup
Mint leaves – 1 cup
Green chillies – 4
Small onions – 1 handful
Salt to taste
Garlic – 5







Method:
-      Grind all the ingredients together to a fine paste
-      This chutney can be used as a side dish for idli, dosa and aapam
-      I prepared this chutney for applying on the bread for making sandwich.

Wednesday, June 22, 2011

Milagu Rasam

MILAGU RASAM


Ingredients:
Tamarind – a lemon size
Water – 7 – 8 cups
Salt to taste
Hing – ¼ tsp
Turmeric powder – ½ tsp
Coriander leaves – 2 tbsp (chopped)
Curry leaves – 15
Garlic – 3 (crushed)

Dry roast and grind:
Pepper – 1 tsp
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Channa dal – 1 tsp




Method:
-      Soak tamarind with water and allow that to stay for 15 mins
-      Squeeze the tamarind pulp and throw the waste
-      To that add the salt, turmeric powder, crushed garlic,  roasted powder, coriander leaves, curry leaves and hing
-      Allow that to boil and then remove from fire
-      Serve hot
Medicinal value of this Rasam:
-      Its good for people who have fever, cold, throat infection
-      Its good for lactating mothers


Tuesday, June 21, 2011

Gobi Palak


GOBI PALAK


Ingredients:
Cauliflower – 2 cups
Palak leaves – 1 cup
Onion – 1 (finely chopped)
Tomato – 1 (finely chopped)
Garlic – 2 – 3 tbsp (chopped)
Poppy seeds – 1 tbsp (soaked in hot water)
Green chillies – 5
Cashews – 10
Coriander leaves – 1 handful
Curry leaves – 15
Oil – to fry
Coconut (grated) – 3 tbsp
Salt to taste
Coriander powder – 1 tsp
Red chilli powder – ½ tsp
Garam masala powder – ½ tsp
Cumin seeds – ½ tsp




Method:
-      Wash and chop the palak leaves
-      Slit the green chillies
-      Add them to a dry pan and keep frying till the moisture evaporates
-      Add the palak and green chillies to a mixie add
-      Along with them add the coconut, coriander leaves, curry leaves, cashews, soaked poppy seeds and grind to a fine paste
-      In a pan add oil
-      Add cumin seeds and then add the onions , garlic
-      Fry till the onions are transparent
-      Add the tomatoes and fry well
-      Add the salt, garam masala, coriander powder and chilli powder
-       Fry well
-      Add the chopped cauliflower and fry well
-      Add the ground paste and add some salt
-      Allow the cauliflower to cook in its juices
-      Remove from fire when cooked and when you get the right consistency
I prepared this recipe as a side dish. The recipe tasted awesome. I then realized that this would be wonderful when tasted as a side dish for chappathi.